GMA Recipe: Peking Duck and Scallion Frittata

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Peking Duck and Scallion Frittata
From chef Rocco DiSpirito
Wednesday, August 1, 2001

Rocco DiSpirito was named Best New Chef in 1999 by Food & Wine magazine. Now you can be the judge. Try his five dishes to get taste of his culinary excellence for yourself.

Ingredients

1 White Peking duck breast, skin on, fat trimmed

2 scallions, cut into 2-inch strips

1 shallot, minced

2 tablespoons olive oil

2 teaspoons salt

6 cranks fresh ground pepper

12 eggs

1 tablespoon soy sauce

1 tablespoon mirin

Directions

1. In a medium sauté pan over high heat, sear duck on both sides until skin is crispy. Shred duck with a fork and set aside.

2. In an omelette pan over medium high heat, sauté shallots and scallions in oil until soft, about 5 minutes. Add duck and cilantro. Sprinkle all with 1 teaspoon of salt and 2 cranks for fresh ground pepper. Mix eggs with remaining salt and pepper and soy sauce and mirin.

3. Pour egg mixture over vegetables and duck. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown.

4. Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature.

Yield: 8 servings

Recipes Copyright © Rocco DiSpirito, 2001

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Peking Duck and Scallion Frittata